I've been doing a lot of research on methods of caramelizing honey for making a Bochet.
I know that I will need to try these different methods and then taste them to be able to find the flavor profile I am looking for.
When you read on this, there is a crock-pot method, an open kettle-direct heat method, and a pressure cooker method.
All having advantages and disadvantages.
You can observe the amount of color change when using the open kettle or crock-pot method. (advantage)
However the crock-pot or the pressure cooker method may not get the honey hot enough to really burn the honey to the 'roasted marshmallow' flavor. (disadvantage)
The open kettle method has the issue with smoke indoors and bees outdoors, not to mention the lava hot honey needs to be continually stirred. (disadvantage)
But the open kettle method allows you to monitor the color change and really 'burn' it if you choose to. (advantage)
The pressure cooking method has the issue of not being able to see the amount of color change. (disadvantage)
But the pressure cooking method is a set it and forget it method. (advantage)
Sooooo...
My thought here is to do experimental pressure cooker batches 1/2 pint at a time to determine the time and pressure that I would like to use. (I've read anything from 45 min at 5 psi to 120 min at 15 psi) Once that has been determined, I can up the volume.
This still leaves the issue of the 'roasted marshmallow' burnt honey. I think that if you burnt a small amount of honey (maybe 5%) on a stove top and blended it in to the main volume of honey that had been caramelized, to your preferred level, in the pressure cooker, it might add that flavor that would be missing.
I've also considered the possibility of blending multiple batches of caramelized honey done to different levels. Say, 1 part Raw honey, 1 part 30 min, 1 part 60 min, 1 part 90 min. Would you be able to tell the difference? Would this add a complexity to the Bochet that you could not get with only one level of caramelization? I know that the use of different levels of roasted grains in the grain bill of a beer adds to the complexity, that's where the thought is based.
Ok...Really going out on a limb.
Is there such a thing as making multiple batches of Bochet, made with differing levels of caramelized honey, and then blending them to the desired flavor profile? (also done with certain types of beer)
For the sake of openness, I am extremely inexperienced at mead making. I currently have my first 1 gallon batch of a black raspberry Melomel in primary. With that said, a Bochet is next on the list, and I'm just doing research.
All input welcome.
Cheers,
WillieP
I know that I will need to try these different methods and then taste them to be able to find the flavor profile I am looking for.
When you read on this, there is a crock-pot method, an open kettle-direct heat method, and a pressure cooker method.
All having advantages and disadvantages.
You can observe the amount of color change when using the open kettle or crock-pot method. (advantage)
However the crock-pot or the pressure cooker method may not get the honey hot enough to really burn the honey to the 'roasted marshmallow' flavor. (disadvantage)
The open kettle method has the issue with smoke indoors and bees outdoors, not to mention the lava hot honey needs to be continually stirred. (disadvantage)
But the open kettle method allows you to monitor the color change and really 'burn' it if you choose to. (advantage)
The pressure cooking method has the issue of not being able to see the amount of color change. (disadvantage)
But the pressure cooking method is a set it and forget it method. (advantage)
Sooooo...
My thought here is to do experimental pressure cooker batches 1/2 pint at a time to determine the time and pressure that I would like to use. (I've read anything from 45 min at 5 psi to 120 min at 15 psi) Once that has been determined, I can up the volume.
This still leaves the issue of the 'roasted marshmallow' burnt honey. I think that if you burnt a small amount of honey (maybe 5%) on a stove top and blended it in to the main volume of honey that had been caramelized, to your preferred level, in the pressure cooker, it might add that flavor that would be missing.
I've also considered the possibility of blending multiple batches of caramelized honey done to different levels. Say, 1 part Raw honey, 1 part 30 min, 1 part 60 min, 1 part 90 min. Would you be able to tell the difference? Would this add a complexity to the Bochet that you could not get with only one level of caramelization? I know that the use of different levels of roasted grains in the grain bill of a beer adds to the complexity, that's where the thought is based.
Ok...Really going out on a limb.
Is there such a thing as making multiple batches of Bochet, made with differing levels of caramelized honey, and then blending them to the desired flavor profile? (also done with certain types of beer)
For the sake of openness, I am extremely inexperienced at mead making. I currently have my first 1 gallon batch of a black raspberry Melomel in primary. With that said, a Bochet is next on the list, and I'm just doing research.
All input welcome.
Cheers,
WillieP